JPS5843748A - Preparation of ice cake having uneven shape on its surface and its device - Google Patents

Abstract

PURPOSE:To prepare continuously an ice cake having an uneven pattern on the surface, by combining molds to be divided lengthwise into two, having an uneven shape on the inner wall, feeding a raw material into it, heating the surface of the molds after the solidification of the raw material, taking out an ice cake. CONSTITUTION:Longitudinally split half molds 1 having an uneven pattern on the wall are fixed to a pair of the roller chains 2 to give the two mold chains 3. The split half molds are introduced by a guide and combined. The ingredient 15 is fed to the molds, made into a semisolid state by the first freezing chamber 6, the stick 20 is inserted into it by the stick feeder 7, and frozen completely by the second freezing chamber 8. The molds are heated by the device 9 for hot air, the molds are separated by the guide 10, and the ice cake 11 is taken out.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for producing frozen confectionery with an uneven surface, the purpose of which is to continuously and automatically produce frozen confectionery with an uneven surface.

Conventionally, various types of frozen desserts with different external shapes are known, but most of the ones that are continuously produced in large quantities have simple shapes (and there are no frozen desserts that have uneven shapes on both sides, especially those that have unevenness in the direction of removal from the mold). However, in this invention, two vertically split molds are used as a pair, and each half mold is fixed to two chains in a corresponding manner.In addition, since they are installed in a parallel ring shape, surface irregularities can be relatively easily fixed. They succeeded in continuously producing large quantities of shaped frozen desserts.

That is, the implementation device of this invention will be explained as follows.

The upper outer side of the half-split mold /, /, which has an uneven shape on the side wall surface, is fixed to the roller ≠'enco, 23 to constitute the mold chain 3, 3a, and these two threads -ybb'f:
x-ys9a,)! ! l! I-e-yvyt.

Mold da as a set of l, 4! The two mold chains 3.3af are arranged in parallel with the mold sides facing each other, and each is installed in a ring shape. The annular mold chain 3.3a consists of an upper and lower straight part and a left and right semicircular part (Fig. 1).The upper straight part is equipped with a filling device for filling frozen dessert material from the left side, a second freezing chamber 6, and a stick insertion device. 7. Secondary freezing chambers are installed one after another, a hot air device 9 is installed on the outside of the right semicircular part, a mold opening guide 10, a frozen dessert take-out conveyor 12, and a mold chain opening guide are installed on the right side of the lower straight part. 13 is the provision.

The operation of the implementation device will be explained. In Fig. 1, the upper left side and the mold chain 3゜3a are guided by the middle guide /4'# /Hiroa (Fig. 2) and gradually approach each other, and the half molds t and i are combined to form one mold chain. form. Then, the filling device S fills a fixed amount (for example, rOml) of frozen dessert material/3 into the mold 1. In the above, the lower end of the molder is connected to the mold chain 3
Because it is fitted into the ring 17 of the tight chain 16 installed inside the chain (Fig. When molds i and t are combined, the opposing parts are brought into close contact with each other, so there is no risk of the frozen dessert material leaking. The mold filled with frozen dessert ingredients in this way)” is indicated by the arrow in Figure 1/
If), the material advances to the right in 5, enters the primary freezing chamber 6, and after being frozen at -45° C. for 5 to 10 minutes, it becomes semi-hardened and is taken out from the primary freezing chamber 6. Then, the stick J is inserted into the frozen dessert using the snack pushing device. Next, it is sent to the secondary freezing chamber g, and is kept at -tts℃ for ~3 m minutes.
Cool for 0 minutes, completely freeze, and remove. When leaving the secondary freezing chamber g in this way, the tension chain/A bends in the direction away from the mold chains 3, 3a as shown by arrow 19 in Fig. 7 (the mold chain and the tension chain are parallel to each other). The lower end of the molder is removed from the ring 17. Next, hot air at 70°C is blown toward the outside of the mold from the hot air device 9 installed in the semicircular part of the mold chain 3 (for about 3 seconds) to slightly thaw the surface of the frozen confectionery in contact with the inner wall of the mold. Check the edges (just enough). Next, move the mold opening guide IO to the mold tip gap 21.
is inserted, and the tip of the mold is opened (as shown in Fig. 7).
Chain opening guide.

Since the mold chain 3.3a is opened as shown in Figure 7 by l3, the frozen desserts// fall by their own weight onto the take-out conveyor 12 as indicated by arrow n, and are carried to the next process.

In the above embodiment, a frozen dessert with a stick was described, but if a stick is not required, the primary freezing chamber and the secondary freezing chamber may be combined into one, and a stick pushing device may not be installed or used. In addition, although a ring was used to secure the lower part of the mold, it is not limited to the ring (for example, it can be sandwiched with a binding chain or a small gap is created, and the ring can be inserted into that gap, etc.). Of course it can be done.

That is, according to the present invention, since two half-split molds are used as a pair, even frozen desserts with uneven surfaces can be easily molded. In addition, the halved molds are fixed to two chains at a predetermined interval, and the molds can be formed and divided by moving the 111 mold chains apart, making it easy to create a continuous production line and to compare the equipment. It has the effect of making it easier to understand. Furthermore, since the mold chain is installed in an upper and lower ring shape, a rational production line configuration can be achieved by arranging the injection side for frozen dessert material and the side for taking out frozen desserts above and below, and there is an effect that the frozen desserts can be easily taken out by their own weight.

Next, an example of the method of this invention will be described.

Example 1 Skim milk powder 3.0chi Cocoa powder Cocoa, O% sand
Sugar/1. θ% Starch syrup, 3% Vegetable oil 3.0% Young number Add a small amount of water (
Total IoO%) Raw material mix (total solid content evaluation)
was dissolved by heating at 75'C for 73 minutes to obtain tsokg/cr.
The mixture was homogenized at a pressure of /I, and then subjected to instant sterilization on a plate for 13 seconds at to°C, and then cooled to below 5°C to obtain a frozen dessert raw material (mix). After filling the mix into a 7 ktOd mold with an uneven wall surface, it was cooled at -Hiroshi S°C for 10 minutes and made into a semi-frozen state.Insert the stick into the semi-frozen confectionery to a depth of about 71 degrees. After that, −
Cool for 10 minutes at 9°C to freeze completely. Next, hot air at 70° C. is blown onto the outer surface of the mold for 19 seconds to slightly thaw the frozen dessert in contact with the inner wall of the mold, and the mold is opened and the frozen dessert is taken out.

Example sugar /2. θ section Starch syrup 10.0% orange juice (IAo) Gu, θ% Add a small amount of coloring agent, young number agent, and acidulant and an appropriate amount of water (total 100%. Total solid content 20%). 75
After heating and dissolving at 'Q' for 1S minutes, cool to below &'C to make a frozen dessert mix. After filling 90 ml of this mix into a mold, a prescribed frozen dessert can be obtained through the same steps as in the example.

[Brief explanation of drawings]

FIG. 1 is a partially omitted front view of the implementation device of the present invention;
Figure 2 is the same (partially enlarged plan view showing the case where the mold is formed from a half-split mold, Figure 3 is the same) (partially enlarged plan view of the tension chain, Figure D is the same (partially enlarged plan view showing the case of molding into the tension chain) Figure S is a partially enlarged view of the stick just before it is inserted, Figure S is a partially enlarged view of the stick just before it is inserted, Figure 6 is a partially enlarged cross-sectional view of the stick just before it is inserted, and Figure 7 is the same (frozen dessert). Enlarged partial cross-sectional view just before removal,
FIG. 3 is an enlarged front view of a frozen dessert produced according to the present invention. /-・1 half mold 3,3a・・Mold chain q a m mold 5l111 Filling device 6・
・、-Next freezing chamber 7・! Stick charging device g゛... Secondary freezing chamber 9... Hot air device 10 @ - Mold disclosure guide // @ - Frozen dessert 1 Frozen dessert 1 Te Patent applicant Meiji Dairies Co., Ltd. Agent Tadashi Suzuki 2 Figure 3 Figure 3 S diagram

Claims (1)

[Claims] / A pair of two vertically halved molds each having an uneven shape on the i-side is made into a single mold, which is filled with a frozen dessert material from above and then cooled to freeze and solidify the frozen dessert material. Afterwards, the surface of the mold is heated to reduce the adhesion force between the inner wall of the mold and the frozen dessert, and then the mold is opened and the frozen dessert is taken out. A pair of two half-split molds is made into one mold, and the frozen dessert ingredients are filled from above into this, and when the contents are cooled and become semi-frozen, a stick is inserted, and then the stick is completely frozen and solidified. ,
Method 3 for producing a frozen dessert with an uneven surface, characterized by heating the surface of the mold to reduce the adhesive force between the inner wall of the mold and the frozen dessert, and then opening the mold and taking out the frozen dessert.The halved mold is moved by a separate transfer means. A method for producing a frozen confectionery with an uneven surface according to claim 1, wherein a liquid-tight mold is formed in close proximity to the mold, or the frozen confectionery content is taken out from a distance. A method S for producing a frozen confectionery with an uneven surface shape according to claim 1, characterized in that the temperature is set at 0.degree. The two mold chains are arranged in parallel and passed through the freezing chamber in a ring shape, and the two mold chains are oiled and have a center guide for bringing them close together, and a function for tightly attaching the lower end side of the mold. Tight chains equipped with
A frozen dessert manufacturing device 6 with an uneven surface, characterized in that a mold warming device and a guide for opening the mold are provided close to the frozen dessert removal part. Frozen dessert manufacturing apparatus 7 with an uneven surface shape according to claim S, characterized in that it is provided with a ring that integrates the lower end portion. Two chains fixed at predetermined intervals are arranged in parallel to pass through the primary freezing chamber and the secondary freezing chamber and installed in a ring shape, and the two chains are immersed in the two mold chains to bring the mold chains close to each other. A width guide and a tension chain having a function of tightly fastening the lower end side of the mold are arranged in parallel over a predetermined distance, and between the secondary freezing chamber and the secondary freezing chamber, the inside of the mold is A stick pushing device is installed for inserting the hestic into the frozen dessert material, and a guide for opening the mold and a mold warming device are installed near the frozen dessert removal part on one side of the mold chain. Apparatus for producing frozen desserts with an uneven surface G Apparatus for producing frozen desserts with an uneven surface according to claim S, wherein the mold υ mouth warming device is a hot air blowing device